If you like something…

Author Notes:Fruit syrups can radically expand your cocktail repertoire and they're dead simple to make. Inspired by rhubarb apple pie, I added a smidge of vanilla extract to the syrup and used a bitters that leans heavily toward cinnamon. —dailywaffle

Advertisement

Makes 2 small/ 1 regular cocktail

Rhubarb Syrup

4
cups chopped rhubarb

1
cup sugar

1
cup water

1/4
teaspoon vanilla extract (optional)

To make the rhubarb syrup, combine rhubarb, sugar and water in a large saucepan. Bring to a boil and then reduce heat to a simmer and cook until rhubarb breaks down, about 10 minutes. Take the syrup off the heat and stir in the vanilla, if using.

Strain the syrup through a fine mesh strainer and press the rhubarb pulp with the back of a spoon. Let cool and then store in a glass jar in the refrigerator.